By Protein
Crispy Risotto Benedict Recipe
Ingredients
- 2 ea. Fried Risotto Cake (sub-recipe)
- 2 slices Hillshire Farm® Smoked Fully Cooked Sliced Canadian Brand Pork Roll
- 2 ea. Whole Poached Egg
- 4 oz. Chipotle Hollandaise Sauce (sub-recipe)
- 2 oz. Fresh Arugula
- 1 tsp. Extra Virgin Olive Oil
- 1 tbsp. Fresh Lemon Juice
Elevate your breakfast menu with the sophisticated Crispy Risotto Benedict. This dish features golden, crispy fried risotto topped with poached eggs and savory Hillshire Farm® Smoked Fully Cooked Sliced Canadian Brand Pork Roll , all smothered in a smoky chipotle tomato hollandaise. A luxurious twist on a classic favorite.
Directions
- Toss arugula in extra virgin olive oil and lemon juice and place in center of plate as a base for arancini.
- Place two risotto cakes next to each other onto serving dish.
- Fry Hillshire Farm® Smoked Fully Cooked Sliced Canadian Brand Pork Roll slices on a griddle until crispy and place 1 slice on top of each smashed risotto ball.
- Place an egg on top of each Hillshire Farm® Smoked Fully Cooked Sliced Canadian Brand Pork Roll and risotto stack.
- Drizzle chipotle hollandaise over each dressed risotto cake.
- Serve hot.
Risotto Cakes
Ingredients
- 32 oz. Chilled Risotto (Sub-Recipe)
- 4 oz. All-purpose White Flour
- 1 tsp. Kosher Salt
- 1/4 tsp. Black Ground Pepper
- 2 oz. Liquid Eggs
- 4 oz. Panko Breadcrumbs (Commercially Prepared)
Directions
- Preheat deep fryer to 350°F
- Portion chilled risotto into 3 oz. balls with a #10 size scoop.
- Using your hand, gently press the risotto balls, forming a cake size piece.
- Mix and season flour with salt and pepper.
- Dredge each risotto cake in seasoned flour, then egg, then breadcrumbs. Repeat until all the risotto cakes are completed. Place each completed risotto cake onto a parchment lined baking sheet.
- Place each risotto cake into the deep fryer. Fry each risotto cake to golden brown and internal temp reaches 165°F.
- Remove from deep fryer and allow to drain off excess oil.
- Serve as needed.
Risotto
Ingredients
- 32 oz. Chicken Broth (Commercially Prepared)
- 5 tbsp. Softened Unsalted Butter
- 8 oz. Peeled Yellow Onion, Diced ¼ inch
- 1 tbsp. Fresh Minced Garlic Clove
- 2 tsp. Kosher Salt
- 11 oz. Dry Arborio Rice
- 1/4 tsp. Ground Black Pepper
- 8 oz. White Wine (Commercially Prepared)
- 8 oz. Shredded Parmesan Cheese
Directions
- In a stock pot over medium high heat, bring broth to a simmer and hold hot.
- In a large skillet over medium heat, melt butter. Add onion, garlic and salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste approx. 8 to 10 minutes.
- Add rice and pepper and cook, stirring occasionally, until translucent around the edges approx. 1 to 2 minutes more.
- : Add wine and cook, stirring until liquid is absorbed, 3 to 4 minutes.
- Add a third of the hot broth, stir to incorporate, and bring to a simmer over medium high heat. Cook until liquid is almost cooked off.
- Repeat 2 more times continuing to stir rice as it’s cooking to develop starch and get a nice creamy risotto. The rice should be cooked through and tender. Remove from heat.
- Stir in parmesan cheese until melted.
- Chill for risotto cake recipe.
Chipotle Hollandaise
Ingredients
- 8 oz. Clarified Unsalted Butter (Commercially Prepared)
- 5 ea. Fresh Whole Egg Yolks
- 2 tbsp. Hot Water
- 1 tbsp. Fresh Squeezed Lemon Juice
- 2 tbsp. Chipotle Peppers In-Adobo (Commercially Prepared)
- 1/4 tsp. Granulated White Sugar
- 1/4 tsp. Kosher Salt
Directions
- Place the butter in heavy saucepan over medium heat until melted and hot.
- Add the egg yolks, 1 tbsp. hot water, lemon juice, chipotle peppers, sugar and salt to the blender. Blend for 10 seconds until well combined.
- Keep the blender running on medium high and slowly stream melted hot butter into the mixture. Blend for another 30-45 seconds until emulsified.
- If the hollandaise is too thick, slowly drizzle in another tbsp. of hot water and blend until combined.
- Serve as needed.
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